Solae, Senomyx seek to enhance taste of soy proteins

April 25, 2007
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by Jeff Gelski

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ST. LOUIS and SAN DIEGO — The Solae Co. and Senomyx, Inc. have entered into a collaborative agreement in which the companies will seek to discover and develop new systems that enhance the flavor of soy proteins.

Under the licensing agreement, St. Louis-based Solae will have exclusive worldwide use of the flavor ingredients in virtually all categories of foods and beverages that contain added soy protein. Solae will fund the discovery and development of the flavor systems. San Diego-based Senomyx will be entitled to certain milestone and royalty payments.

Senomyx aims to develop new bitter-blockers that better modulate and control bitterness in certain soy-based products. The innovations may allow manufacturers to add more protein and use less sugar, salt and fat.

"Consumers refuse to compromise taste for wellness," said Jonathan McIntyre, vice-president of research and development for Solae. "To satisfy consumers, food manufacturers are looking for new innovations to improve the taste of healthy products.

"As a company focused on food ingredient innovation, we’re excited to work with Senomyx to deliver added innovation in food formulation and taste."

A joint venture between DuPont and Bunge Ltd., Solae is a leader in the research, development and manufacture of soy protein ingredients. Senomyx uses proprietary taste receptor-based assays, screening technologies and optimization chemistry to discover and develop novel flavors, flavor enhancers and taste modulators for the packaged food and beverage industry.

"This agreement supports our strategy of establishing partnerships with market leading companies seeking to create a competitive advantage for their products," said Kent Snyder, president and chief executive officer for Senomyx. "We are pleased to add Solae to our list of world-class collaborators, which includes Ajinomoto, Cadbury Schweppes, Campbell Soup, Coca-Cola, Kraft Foods and Nestle."

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